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Tag Archives: easy vegan baking

Everyone’s been feeling a little off lately. The USA seems upside down, we’re all biting our nails to see what pops up next on the news.

We say, what the world needs now is DOUGHNUTS. I means, seriously, why not? Nothing like some baked comfort to put a smile back on your face, at least for a few minutes. This recipe is easily made gluten-free and/or nut free, and has no added salt or oil. If you omit the glaze, I’d argue it’s borderline “not-bad-for-you” as doughnuts go. And because we all need things to happen fast, we used Bisquick as the base, so you can pick any kind of Bisquick (regular, heart-smart or gluten-free) at your local supermarket. Don’t have a doughnut pan? No biggie, make these in a muffin tin. The recipe is flexible, so if you don’t have blueberries, use chopped strawberries, blackberries, raisins or dried cranberries. They’re all tasty!

Go ahead, indulge in some doughnuts. We all need a delicious reason to smile right now.

Easy Baked Blueberry Lemon Doughnuts

2 cups Bisquick (any kind, we used gluten free)

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground cardamom

pinch ground nutmeg

1 1/2 cups unsweetened non-dairy milk

1/3 cup maple syrup

2 tsp. vanilla

zest of one lemon

1/3 cup fresh blueberries

Glaze (optional)

1 cup powdered sugar

2 Tbs. lemon juice

1 Tbs. unsweetened non-dairymilk

Preheat oven to 425. In large bowl, combine all dry ingredients: Bisquick, cinnamon, ginger, cardamom and nutmeg. Stir and make a well in the middle. Add all wet ingredients, non-dairy milk, maple syrup, vanilla and lemon zest. Stir until smooth and fluid. Fold in fresh blueberries.

Spray a 12-doughnut mold (or muffin pan) with non-stick spray. Divide batter evenly and bake 16 to 18 minutes, until doughnuts are puffy and baked through. Allow to cool in molds for 20 minutes before flipping out onto a cooling rack.

If using glaze ~ When doughnuts are cooled to room temperature, combine glaze ingredients, powdered sugar, non-dairy milk and lemon juice in a small bowl with a whisk. Pour glaze evenly over doughnuts and serve immediately. Store in fridge, if you have any left!

One of the most common questions we are asked is for EASY vegan baking ideas. Well, we’ve got TWO for you. Both are simple and use familiar ingredients. They’re also super for kids to help with and as the days grow cooler, what is more comforting than the wonderful aroma of home-baked treats from your own oven? First, try Chai Spice Rolls.

To make these, you’re going to use crescent-style dough in a tube. Yes, that’s right. I said crescent-style dough in a tube! Believe it or not, most brands of crescent-style dough, including Pilsbury, Giant and Trader Joe’s, are all vegan! (I bet you are doing a happy dance right now, imaging the return of crescent-style rolls to your vegan holiday table. )

Chai Spice Rolls are a snap to put together. They’re also tasty enough to serve to company or at Sunday Brunch. There is a delightful surprise on the inside when you bite into a creamy filling, flavored with exotic chai tea, ginger and maple syrup. This is also a great recipe to have kids help with, or to serve to guests who are spending a long holiday weekend at your house! Click on over to Sister Eden for the recipe now.

Want more easy vegan baking? Try Peach Whirligigs! This original recipe comes from our pal Kristin at The High Impact Vegan, who veganized a family recipe. And with good reason. It’s freaking delicious! This time the easy baking secret is Bisquick. Yes, that’s right, old school Bisquick is vegan, too! There are even three kinds of Bisquick – original, heart-smart and gluten-free. So take your pick!

Peach Whirligigs are usually made with fresh peaches, however, in the winter when they’re not in season, we have found that canned peaches work just fine. The flavor is simple and bright, and really, this is like sunshine on a plate.

This is another recipe we have cross-posted to Sister Eden, so please hop over there to check it out. And while you’re surfing the internet, be sure to visit Kristin’s vegan blog, too. You’re going to enjoy this – serve it for breakfast, brunch or dessert! These are excellent with vegan ice cream! Pile on the vanilla So Delicious! Yum!